Drumstick Lady's Finger Puli Kuzhambu

     I can blindly say, "This is my Faaavvvooorrriiitttteee Gravy". Its beacuse of the 2 words in the Name "Puli" and "Drumstick". I love all type of Tangy dishes by nature. I had some left out Lady's Finger sitting silently for 2 days in my Fridge so, just thought of adding it in this gravy along with Drumstick. As i was tried adding Lady's finger for the first time in Puli Kuzhambu, I was in bit dilemma, whether Lady's finger will spoil my evergreen tangy taste of this recipe :( Thank God ! It doesnt !! Hurrraaaaaayyyyyyyyyy :))))))) So, Heres my new tried Recipe for you ppl.



INGREDIENTS
Drumstick - 1 No
Lady's Finger - 4 to 5 Nos.
Chopped Onion - 3 Nos.
Chopped Tomato - 1 or 2 Nos.(Small sized)
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Garlic Cloves - 6 Nos.
Tamarind Syrup - Extracted from Lemon Sized
Chilly Powder - 1 1/2 Spoon
Coriander Powder - 1 Spoon (Optional)
Turmeric Powder - Pinch
Salt - To Taste
Sesame Oil - To Granish
Mustard - 1 Spoon
Fenugreek - 1/4 Spoon
Water - Required

METHOD:
    Fry the chopped lady's finger for 5 mins in a pan (To avoid the stickyness) and keep aside. Keep a pan, heat a spoon of Sesame Oil, allow the mustard to splutter. Then add Fenugreek, Curry leaf, Corainder Leaf, Chopped Onion, Chopped Tomato, saute it for 5 mins. Then add Turmeric Powder, Corainder Powder and Chilly Powder, saute well with the Onion+Tomato mixture, until the oil oozes out. Then add a cup of water, add Drumstick, fried Lady's finger along with salt. Allow the content to get half cooked. Then add the tamarind syrup and water(If required), allow the gravy to get boiled, until the raw smell of tamarind goes off. Put off the flame, after 10 mins. This will be a great combo when we serve with Steamed Rice during Rainy Season.... Slurp :)

♥ Sangeetha♡Nambi ♥

Drumstick Leaf Adai

     I can say, this is my hatred dish during my childhood days. Its b'cos of my mom, who used to prepare this often :P But now after my marriage, this becomes my Favorite recipe. Its b'cos, nowadays am not getting proper time (!) to prepare this Adai, eventhought its not much time consumer. Last month, my MIL brought lot of drumstick leaf from her hometown. I had lot more left, though I tried drumstick leaf in different forms. Finally, thought of adding the left out leaf in the Adai batter which adds more taste. Here comes......

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
For Batter:
Toor Dhall - 1 cup
Green Gram - 1 cup
Bengal Gram - 1 cup
Idly Rice - 2 Cups
Red Chilly - 4 Nos.
Garlic - 5 Cloves
Drumstick Leaf - 1 1/2 cups
Hing - Pinch
Salt - To taste

To Temper:
Chopped Shallots - 8 to 9 Nos.
Urad Dhall - 1 spoon
Bengal Gram - 1 spoon
Mustard - 1/2 spoon
Small Coconut Pieces - 1/4 cup



METHOD:

    Soak Green gram overnite. Soak Toor Dhall + Bengal Gram and Idly Rice seperately for 3 hours. After 3 hours, grind Idly rice with Hing, red chillies and salt along with water. Then grind Toor Dhall, Bengal Gram and Green Gram and mix it with Idly rice batter. Not required to keep it for fermentation. Then add coconut pieces & drumstick leaf. Now Adai batter is ready.

    Keep a pan, heat a spoon of oil, allow a spoon of mustard to get splutters. Add Urad dhall and Bengal gram. Once it turns golden brown, add chopped shallots, fry it in oil for 3 minutes. Then put off the flame, allow it to cool. Then add the sauted mixture with the Adai batter, a minute before you prepare the Adai. Keep dosa pan, pour a spoon of oil, spread across the pan. Once the pan gets heated, take a ladle full of batter and pour it in the pan and spread across the pan. Add another spoon of oil, around the spreaded batter and toast it both the sides for 2 to 3 minutes. So that it becomes crispy.

     Sending this to the event - "HITS" in Sangee Vijay's space and for the event guest hosted by Roshini and chairperson Priya :)

Note:Instead of preparing it in the form of Dosa, Prepare the batter more thick, without adding water and prepare it as a Roti (Like Raagi roti, Wheat Roti)

♥ Sangeetha♡Nambi ♥

Dry Fish Fry

     Last Tuesday, due to heavy rain, i was back from office bit early. So, thought of trying some different recipe which suits the rainy climate. I tried, simple onion sambar with Dry fish fry for the first time. I was like "Devamirtham" which suits perfectly for the raining climate. This is my hubby grandma's traditional dish and i can vene say, she is a great expert in making dry fish fry. So, looted her recipe tricks and tried out finally :)



INGREDIENTS
Dry Fish (I used Vaala Karuvaadu) - 6 to 7 fillets
Sambar Powder - 2 spoons
Turmeric Powder - Pinch
Salt - Just a pinch
Oil - To Fry

METHOD:

To Clean Dry Fish:
    Boil a cup of hot water. Soak the dry fish for few seconds. Drain it completely. Repeat the same step for 4 to 5 times, until the dust from dry fish goes off.

To Prepare Fry:
     Take 2 spoons of sambar powder, pinch of turmeric powder and salt mix it well. Take the dry fish, marinate it in the mixture and left it for 1 hours. Keep a frying pan, add a spoon of oil, place the marinated dry fish and toast it until it becomes crispy.

Note: As the Dry fish already have some salt in it, make sure u add only pinch of salt while marinating

♥ Sangeetha♡Nambi ♥

Vegetable Briyani

     This is my all time favorite dish which can be prepared easily and quickly. Monthly twice, this will be my recipe on Fridays. Wondering why specifically on Friday ??!! As Friday is auspicious day, i'll have some pooja works to do. Said earlier, as this can be prepared easily, will choose it blindly on Friday. This recipe can be prepared in different forms. But today, i have decided to begin with my own preparation method. Here comes the preparation !!!



INGREDIENTS
Basmathi Rice - 1 cup
Chopped Veggies - Carrot, Beans, Peas, Potato, Beetroot etc.
Coconut Milk - 2 cups
Cashew Paste - 1 spoon (Optional)
Vertically chopped Onion - 2 or 3 Nos.
Chopped Tomato - 1 No
Green chilly - 4 Nos.
All Spices - Cinnamon, Cardamon, Bay leaf and Cloves
Ginger Garlic Paste - 1 1/2 spoon
Pepper Corns - 1/2 spoon
Mint Leaf - Handfull
Corainder Leaf - Handfull
Curry Leaf - 1 Twigs
Fennel Seeds - 1 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - 1 spoon
Ghee - 1 1/2 spoon

METHOD:

    Soak all chopped veggies in half cup of cup along with salt for 30 mins. Keep a non-stick cooker. Heat a spoon of oil and 1 1/2 spoon of Ghee. Then add all spices, chopped onion, green chillies, fennel seeds, pepper corns, Mint leaf, Corainder Leaf and Curry Leaf, saute it for 5 mins. Once the raw smeel goes off, add Ginger garlic paste. Saute it for a while. Then add chopped tomato along with cashew paste, Turmeric powder and required Salt. Saute it until the oil oozes out. Then pour 2 cups of coconut milk along with a cup of Basmathi Rice. Partially close the cooker with lid. Once the rice partially cooked. Close the cooker and keep it in simmer for 5 mins. After 5 mins, put off the flame, allow it to release the stream. Serve hot with Onion or Cucumber or Carrot Raitha.

♥ Sangeetha♡Nambi ♥

Masala Ghee Roast

     Masala Dosai, typical tamilnadu's tradional breakfast recipe. When ever i visit Veg hotels like Saravana Bhavan, Adyar Ananda Bhavan, Vasantha Bhavan etc... my hubby will blindly order this dish for me, so much i'll love to have this. You know, to Prepare this dish, specially i bought a Dosai pan which is bigger in size. We can prepare this in many forms like Simple Masala Dosai, Masala Onion dosai, Masala Ghee Roast, Masala Podi+Onion Roast and list goes on. Here am going to showcase how to prepare normal "Masala Ghee Roast" to you ppl.



INGREDIENTS
For Masaal:
***********
Boiled and smashed Potato - 5 Nos.
Chopped Onion - 3 Nos.
Green chilly - 3 or 4 Nos.
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Finely Chopped Garlic - 5 Nos
Chopped Ginger - 1 inch
Besan Flour or Kadalai Maavu - 1 spoon (Optional)

For Batter:
**********
Idly Rice - 1 Cup
Raw Rice - 1 cup
Urad Dhall - 1/2 Cup
Fenugreek - 1 spoon
Salt - As Required



METHOD:

To Prepare Masaal:
    Keep a pan, pour oil. Add mustard, once it splutters up add curry leaf, corainder leaf, chopped garlic, ginger, green chillied and onion and saute it for 5 mins along with turmeric powder and pinch of salt. Then add smashed potatoes by adding a cup of water and required salt. Allow it to boil for 5 mins and put off the flame. If required can garnish the dish with coriander leaf.

To Prepare Batter:
     Soak the Rice(Both) and Urad Dhall + Fenugreek seperately for 5 hours. Grind the Urad Dhall to the fine and smoothie paste. Take it off from the grinder. Then add both soaked rice. Grind it finely, but not Smoothie. Once grinded take it off from the grinder and mix with Urad Dhall mixture by adding required salt. Once the Batter mixture to get Fermented.

     Once the mixture fermented and the Potato Masaal is ready. Take a ladle full of fermented batter and pour it in dosa pan and spread across the pan as much as the size is. Pour a spoon on ghee, on the sides of the dosa. Once the dosa cooked, add a ladle of masaal in the center of Dosa & add chopped Corainder leaf over it. Then cover it by using the sides of Dosa.

♥ Sangeetha♡Nambi ♥

DIWALI - A LIGHT FESTIVAL

     DIWALI 2011 count down is nearing. Yes, its just a day ahead. Diwali is also meant as "Row of Lights", A Colorful and bright festival.It is celebrated as a victory of god against the Evil which is India's most traditional and significant celebration. This is celebrated not only in India, i can say even for all Indian communities across the world.


INGREDIENTS
Oil Bath
New Dresses
Pooja
Sweets
Crackers
Relatives
Friends
Hometown Visit

WISHES
     On Diwali, we can see people bursting crackers, wearing new clothes, enjoy by sharing sweets and visiting to their relatives and friends. Its a most awaited festival for all kinds of people from Toddlers to old age especially for Newly married couples, who celebrates their most awaited "Thala Deepavali" (First Diwali after their marriage).. So just thought of wishing all my co-bloggers and their family a lovely, colurful, happy and very safety Diwali.Have great and safe fun with your beloved ones.

♥ Sangeetha♡Nambi ♥

Urad dhall Vadai or Ulunthu Vadai

     Who will say No to "Vadai" recipe ?? But i will :P, only for this Ulunthu Vadai. Yes, am not so crazy about this Vadai. But still, will make it once in 2 weeks only for hubby and my kid. My Hubby is straight opposite to me, he is ssssssoooooooo crazy about this. When i'll prepare Pongal @ home, he'll mandatorily need this. He love to have by dipping/immerse etc. etc. it in Sambar. Even i like to have it in Sambar Vadai form. So, thought of sharing this vadai which is so simple and easy to prepare.

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Urad Dhall - 1 cup
Chopped Onion - 2 Nos.
Green Chilly - 1 No.
Red Chilly - 2 Nos.
Pepper corns - Coarsely Powdered
Chopped Curry Leaf - 2 Twigs
Chopped Corainder Leaf - 3 Twigs
Hing - Pinch
Salt - To taste
Oil - To Deep fry



METHOD:
     Soak a cup of Urad Dhall 3 hours before your preparation time. After 3 hours, drain it in colander without having a single drop of water in dhall. Once its draind completely, Grind it by adding green chilly, red chilly, hing and salt. Try not to add much amount of water while grinding. Once grinded, add(2 mins before you start frying) chopped onion, curry leaf, coriander leaf and pepper powder. Mix all the ingredients with the grinded items. Dont leave the mixture for long time, as water will be oozed out b'cos of onion. Keep a pan, heat the required oil for deep frying, take a lemon sized grinded item and press it in vadai form and make deep fry.

Usual Note: Again am repeating, dont add much water while grinding and dont keep the mixture for long time, once onion was added.

♥ Sangeetha♡Nambi ♥

Beetroot Poriyal

     As i already mention in my previous post Carrot Poriyal , this is another veggie which i dont like to have it as cooked dish. Instead, i'll always love to take this as raw. But once in a while, i'll pick this vegetable from market for my kid. So, first time in my cooking life time :P, i tried this poriyal last week. Really it was good.

INGREDIENTS
Grated or Chopped Beetroot - 1/4 kg
Chopped Onion - 2
Slited Green chilly - 2 Nos.
Curry leaf - 1 Twig (Optional)
Urad Dhall - 1 spoon
Grated Coconut - 1/4 cup
Salt - To taste
Oil - To temper


Beetroot Poriyal

METHOD:
     Keep a pan, heat a spoon of oil. Add a spoon of Urad Dhall, allow it to turns golden brown. Add onion, green chilly and curry leaf, saute it for 5 mins. Then add grated/chopped beetroot and required salt, allow it get cooked by closing the pan with lid. Once the veggie gets cooked, add the grated coconut, fry it for 5 mins.

Usual Note: Small onion adds more taste than Big Onion. More Onion More Taste :)

♥ Sangeetha♡Nambi ♥

Snake gourd Molakootal

     I came to know this recipe through my close friend. She prepared this Molakootal using cabbage. As i want to try something new using Snake gourd, thought of trying this "Cabbage Molakootal" preparation method using Snake gourd. I was bit tensed when i tried this. But the outcome was really came out well, which smells and taste delicious too. So all credit goes to my close friend. Here comes the different try of mine.



INGREDIENTS
Chopped Snakegourd - 1/4 kg
Chopped Onion - 2 Nos.
Coconut - 5 to 6 pieces
Green Chilly - 2 Nos.
Cumin Seeds - 1/4 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - To garnish

METHOD:
     Grind coconut, green chillies and cumin by adding 1/2 glass of water and keep aside. Keep a pan, heat a spoon of oil. Add chopped onion, once it turns golden brown, pour grinded items, turmeric powder and salt. Allow it to boil for few minutes until the raw smell of green chilly and cumin goes off. Then add chopped snake gourd, allow it boil for 5 to 7 mins. Keep the misture in flame, until the excess water gets drained.

Pesarattu

     Pesarattu a.k.a Andhra's special Dosa. Recently i came across this recipe when i was browsing co-blogger's space. This recipe was my long back bookmarked recipe which tempting me to prepare couple of months back :P Atlast, i got time to prepare this recipe. Outcome was very great but my kid's outcome after having that recipe was bad. Yes :( as she is just 1 1/2 yr old, she got some digestion problem whenever she takes green gram. But me and my hubby are normal :) Dont think am scaring you people from trying this, just as a precaution measure, i just want to share this with you, whenever you give it to your toddlers.

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Green gram - 2 cups
Raw rice - 1 cup
Cumin seeds - 1 spoon
Green chilly - 2 Nos.
Red Chilly - 2 Nos.
Sliced Coconut Pieces - 1/2 cup
Chopped Onion - 2 or 3 Nos.
Hing - Pinch
Chopped Curry Leaf - 1/4 cup (Optional)
Chopped Coriander Leaf - 1/4 cup (Optional)
Salt - To Taste



METHOD:
     Soak Green gram and Raw rice seperately overnight. An hour before you prepare, drain the excess water completely, grind the mixture with cumin seeds, green chilly, red chilly, hing and Salt. Grind the mixture coarsely. Then add onion, sliced coconut, curry leaf, coriander leaf and a spoon of cumin seeds. Stir the mixture well and heat tawa and prepare delicious pesarattu.

     Sending this to the event - "HITS" in Sangee Vijay's space and for the event guest hosted by Roshini and chairperson Priya :)

Note: Small onion adds more taste than Big Onion. More Onion More Taste :)

100 Yummy Diwali Sweets Recipes - Ebook By Indus Ladies

     Hey Friends !!! we got our diwali gift announcement from Indus Ladies. Guessing What ??!! Hope you all know that. Yes, our Indus Ladies which is the current cynosure, announced that they are collating an E-book called "100 Yummy Sweet recipes" for Diwali from various bloggers. This EBook will be made available as FREE download to 1.2Lakh+ members of IndusLadies.com and to their 9000+ fans in Facebook and Twitter. That's a lot of exposure. This would be a nice way to get the word about your wonderful blog to the entire membership of IndusLadies.

Those bloggers interested in submitting a recipe for this E-Book need to do as follows:

1. Send a link from your blog for a sweet/dessert recipe with the the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the blog URL will get featured in the E-Book.

2. In return, we need you to do two things:

Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th, 2011.

Between Oct 11 and Oct 26, make a blog post featuring the E-Book and announcing it is available for FREE download in IndusLadies. We will be providing you sooner with the picture of the E-Book’s cover page that you will use to include in this blog post.

Send a sweet/dessert recipe link from your blog to partners@indusladies.com by Oct 8th, 2011.

I have sent 2 entries. What abt you ???

Ready !!! Steady Go !!!!

Carrot Poriyal

     Frankly speaking, i dont like these kinda sweet poriyals like carrot, beetroot etc. etc. But still will prepare it for my princess so that, atleast she can have her food without giving any trouble to me. So, here comes Simple Carrot Poriyal.



INGREDIENTS
Chopped or Grated Carrot - 1/4 kg
Chopped Onion - 2 Nos.
Green Chillies - 2 Nos.
Urad Dhall - 1 spoon
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1/2 spoon
Grated Coconut - Near to 3 pieces
Salt - To taste
Oil - To Garnish

METHOD:
     Keep pan, heat a spoon of oil. Add mustard, allow it to splutters. Add a spoon of Urad dhall, let it turns to brownish color. Add chopped onion, green chillies, curry leaf and corinader leaf, saute it for 5 mins by adding required salt. Then add chopped or grated carrot, fry with the onion mixture. Sprinkle less water and close the pan with lid. Allow it to cook for 8 to 10 mins. Do turn the mixtures inbetween. Once the carrot gets cooked, add grated coconut and fry it for 3 mins and put off the flame.

Note: Small onion adds more taste than Big Onion. More Onion More Taste :)

Bread Sandwich in a Minute

     Any guess on who tempted me to prepare this simple sandwich........ Friends ? Relatives ?? Hubby ??? Kid ???? I can say "NONE OF THEM". Yes, there is a road side stall near to my office specially for "Sandwich". I can say them as "Sandwich Specialist". They have multiple varieites in Sandwich. My choice is always goes to "Simple Veg. Sandwich". The main temper which always tempt me is Green Chutney which they use it as a filler. To describe the taste, instead of using the word" Yummy", i can say "Yummmmmyyyyyyy OOOOOOOO Yummmyyyyyyyy" :)

     Whoops !!! Me become a "Promo agent" for that Sandwich shop.... Fine, overall process to make this recipe is max of 30 mins. Just to grab ur attention, named the recipe as "Bread Sandwich in a Minute" and am damn sure the toasting time will be less than a minute :P........ Here comes, the description.......

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Bread Loaf - 1
Sliced Potato - 1
Thin Sliced Onion - 1
Thin Sliced Tomato - 1
Thin Sliced Carrot - 1
Thin Sliced Cucumber - 1
Pepper Powder - To sprinkle (Optional)
Chilly Sauce - 1/2 cup
Ghee - To coat the slice

Grind below for Green chutney:
Mint leaves - 1/2 cup
Coriander Leaf - 1/2 cup
Coconut - 2 pieces
Green Chilly - 2 Nos. (Small)
Curd - 2 spoons



METHOD:
     Boil thin sliced potato in a vessel by adding required water and a pinch of salt. Drain the excess water once potato gets boiled and keep aside. Take 2 slices of bread, coat each side with a spoon of ghee. Again coat inner side of lower bread kept for toasting(Hope u understand this :P) with green chutney. Add 2 slices of boiled potato, carrot, onion, tomato, cucumber, sprinkle pepper powder, coat with chilly sauce and again with green chutney. Close the lower slice with another ghee coated slice. Place it in toaster. Now, yummmmmmmmmmmyyyyyyyyy ooooooooooooooo yuuuuuuuummmmmmmmmmmyyyyyyyy sandwich ready.

    If your are using manual toaster, toast either side for 1 min. Dont fill the sandwich with more than a spoon of chilly sauce and greenchilly, b'cos while your are toasting it, the sauce and chutney will be oozing out. Extra care to be taken while filling the ingredients when your are using electric toaster.

     Sending this to the event - "HITS" in Sangee Vijay's space.

French Toast

     OMG !!! This is the recipe which i thought of posting half a year back but the thing which stayed me back to click "Publish Post" button was, couldn't find time to download this pic from my cam. Finally my day has come. Well, i can bet, the preparation time of this recipe will take less than 15 mins. All you need to make yourself ready with Plain Bread Loaf and Eggs. Its very yummy and favorite evening snack for kids.

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Bread Loaf - 1
Egg - 6 Nos.
Salt - To Taste
Pepper Powder - 1 spoon
Oil - To Toast



METHOD:
    Keep tawa, add a spoon of oil, allow it to heat. Meantime, Take a wide-mouthed vessel and pour all the eggs, add salt and pepper well. Stir it well. Take a bread slice, dip and allow to coat entire in Egg mixture. Place the egg coated bread slice on the Tawa, add half a spoon of oil. Allow it to toast on both the sides. Now simple and delicious Bread toast is ready.

     Sending this to the event - "HITS" in Sangee Vijay's space.

Note: Some may add a spoon of sugar in the egg mixture.

Panaiyaram

     Hi Friends, Am partially back, NO, instead i can tell am back as a "cameo" to my blog space :P Wondering, y still telling as "Cameo" ?? Hmm... still am not completely out of my work pressure, just loved to see a post in my blog for this month. But i cant assure that i can full fledged'lly spend time in my blog space :( My actual office work pressure goes severe dady by day. Really i missed(ing) you ppl and also envy on regular bloggers. Fine, i dont want to start my re-entry with a sad note. Friends, here comes my post for this month.

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Raw Rice/Pachai arisi - 2 cups
Urad Dhall - 2 spoons
Boiled Rice - 1 cup
Salt - To taste

To Temper:
Chopped Onion - 5 Nos.
Chopped green Chillies - 3 Nos.
Urad Dhall - 2 spoons
Bengal Gram - 1 spoons
Ginger - Finely chopped
Mustard - 1 spoon
Oil - 1 spoon
Corainder Leaf - 3 Twigs
Curry Leaf - 2 Twigs



METHOD:
    Soak raw rice and Urad dhall for 4 hours before. Drain the excess, grind the raw rice/urad dhall, along with boiled rice and allow it to get fermented.
Keep pan, heat a spoon of oil and add mustard, allow it to splutters. Add Urad and Bengal Gram, once it turns golden brown, add chopped onion, green chillies, chopped Ginger, curry, corainder leaves. Saute it for 5 mins along with a pinch of salt and Keep aside.
Few mins before the cooking process, add the fried items to the grinded items and mix it well by adding required salt. Keep a Panaiyaram pan, pour spoon of oil, once the pan, gets heated, pour the mixture and turn over it after 3 minutes. Serve hot with coconut chutney.

     Sending this to the event - "HITS" in Sangee Vijay's space.

Break ! Break !! Break !!!

     After a long gap, today i checked my "Reading List" in my blog admin. Got shocked on seeing many ppl are going for a break. As am trailing behind for past 3 weeks without posting none of the recipe,even me decided the same :( The reason behind this are 1. My work pressure @ office and My kid pressure @ home. Am struggling day by day to balance my works. So decided to have a break, STOP STOP, i know what ur mind voice is telling, "Already she is in a Break now she is declaring formally.. Puhhhhh" am i rite ? ;) Anywayz noone can help out. Ok Friends, I cant hold me much longer from blog, will try to come back with a bang recipe ASAP. Misssing you all, Keep visiting my old entries atleast. Tataaaaaaaaaaa..... Take carezzzzzzzzzzzzzz.............


Image Source: Google

Raw Mango Sambar

     I am totally against of Sambar nowadays. But when the sambar contains Raw Mango, it becomes my favorite as am crazy lover of Tangy paste. If mango season comes, u can find Mangoes full time available in my Kitchen. Either it is Raw or Ripen one. Never Mind, i'll grab it. So tried Raw Mango Sambar as per my home town preparation method. Wow!!! wat a tangy taste. Slurp !!!! :)

INGREDIENTS
Toor Dhall - 1 cup
Chopped Onion - 2 Nos
Chopped Tomato - 1 No
Green Chilly - 3 Nos.
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Mashed Garlic Cloves - 3 Nos.
Hing - Pinch
Turmeric Powder - Pinch
Sambar Powder - 2 spoons
Mustard - 1/2 spoon
Cumin Seeds - 1/2 spoon
Raw Mango (KiliMooku) cubes - 1 No
Tamarind Syrup - 1/4 cup
Salt - To Taste
Oil - To Temper

METHOD:
    Boil toor dhall, tomato, onion, turmeric powder, salt and keep aside. Heat a spoon of oil, add mustard. Once it splutters up, add cumin seeds, corainder leaf, curry leaf, garlic and green chillies, saute it for 5 mins. Then pour boiled mixture, add sambar powder, hing, Mango cubes, close the pan with lid, until the mango gets boiled. Then pour Tamarind Syrup and required salt, allow it to boil, until the raw smell goes off.

Pav Bhaji

     I love love love Pav Bhaji. When and where ever i go for chat shop, i'll blindly order for this snack. During our last shopping to buy provision, my eyes caught hold of Everest Pav Bhaji masala, i felt WOW. As i dont get much time to prepare such dishes, thought not to splurge by buying it, so i checked for the price. Its just quater of 100, so its 2nd WOW. Grabbed a pack immediately. With this couple of WOW factors, tried this recipe with by own preparation method. Eventhough i cant reach the A2B (Adyar Ananda Bhavan) taste, still it was good with Pavs.



INGREDIENTS
Boiled Potato - 3 Nos.
Boiled Peas - 1 cup
Chopped Onion - 1
Chopped Tomato - 1
Pav Bhaji Masala - 2 spoons
Ginger Garlic Paste - 1 spoon
Chilly Powder - 1 spoon
Turmeric Powder - Pinch
Chopped Coriander leaf - 1/2 cup
Butter/Ghee - 3 spoons
Salt - To Taste

METHOD:
    Mash boiled potato and peas and keep aside. Heat 2 spoons of butter, add ginger garlic paste, chopped onion, tomato and saute it until the oil oozes out. Then add Pav Bhaji masala, chilly powder, turmeric powder and salt, saute until the raw smell goes off. Then add mashed veggies, allow to boil it in mixture for 5 mins. Put off the flame and garnish with chopped coriander leaves and a spoon of butter/ghee.

Cashew Paneer Masala

     Atlast i got time to post my first recipe atleast in the mid of this month. As my new area is a developing one, we struggled a lot to get net connection in our place. We opted for Airtel, we got -ve reply from them as there is no signal, then went to BSNL (Thought new govt. will help us) Same Nah Nah :( Fed up..... Suddenly my neighbour bought a new connection from upcoming Zylog's Wi5, so we grabbed the opportunity and literally tortured the customer service guy to give the connection ASAP. Finally, we got our connection yesterday, HHHHHHHHHEEEEEEEEEEYYYYYYYYYYYYYYYY. I was in bit dilemma, how the connection speed will be, as am hearing "Zylog's Wi5" for the first time. Not bad yaar, i can feel the same experience i had with Airtel. Thanks to Zylog :) OMG !! My post sounds so technically. No No, we'll come to our yummy post which is "Cashew Paneer Masala". Rushing to the preparation :)



INGREDIENTS
Fried Paneer Cubes - 1/2 cup
Fried Potato cubes - 1/2 cup
Chopped Big Onion - 2
Tomato Puree - 2 Nos.
Ginger Garlic Paste - 1 spoon
Cloves - 3 Nos.
Cinnamon - 1 inch
Cashew Paste - 1/4 cup
Kitchen King Masala / Cumin Powder - 1 spoon
Chilly Powder - 1 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - To Garnish

METHOD:
    Heat a spoon of oil in pan. Add Cloves, Cinnamon, Ginger Garlic Paste, saute for 5 mins. Then add chopped onion, fry it turns golden brown and add Tomato Puree, cashew masala and all powders. Once the raw smell goes off, add fried paneer, potato cubes, required water and salt. Allow the mixture to boil nicely. This will goes very well with Rotis. Make it as thick consistency, if we need it as side dish for Rice.

Note: Sorry, for the bad image clarity :( Nowadays, this become my routine dialog, What to do, i cant control my Kid :)

Milestone Achieved !!!

     Finally, achieved our milestone. Yyyyyyyiiiiiiiiipppppppeeeeeeee!!!


Image Source: Google

    Yes, we have shifted to our New nest which has 3 rooms, big hall with huge aeration and light. We are really blessed to have such a wonderful space in chennai. U know the most enjoyable person is my sweet lil daughter, who have much space to roam around. She is enjoying at the max. But am getting tried day by day on searching her in each room :) Without being sceptical, Am thankful to god who gave such a best home as we expected. Hmm... without taking much of your time, what i want to tell finally is, Guess, i need to take a small break from this blogging world as we are yet to arrange for the net connection. So, i request all my co-bloggers to stay tune for a while and will be back with the Bang recipe. Thanks for ur support in Advance. Miss u all :)

Raw Mango Pachadi

     On hearing the name itself, making me eat away all the content. From the childhood, am madly fond of all mango recipe in whatever form it is. I can say chennai is the birthplace for this recipe. Eventhough i born and bought in chennai, we are not aware of this recipe as it is not popular in our native. Just a few years back, my mom tried this recipe cos of my excruciation, it was like aaaaaahhhhhhhhhhhhhh !!!! So, how can i leave that aaaaaaaaaaahhhhhhhhhhhhh!!!! recipe without trying it that too in this peak mango season. So tried this recipe using sugar, instead of using jaggery. Wow !! Great outcome, its me ruined the dish as my hubby is always against Mangoes :)



INGREDIENTS
Chopped Big Raw Mango - 1
Sugar - 5 spoons
Turmeric Powder - Pinch
Chilly Powder - 1/2 spoon
Mustard - 1 spoon
Hing - Pinch
Salt - Pinch
Oil - 1 spoon

METHOD:
     Take a pressure cooker, add chopped mango, turmeric powder, chilly powder, salt and 1 small glass of water. Pressure the content in simmer for 5 mins after a single whistle. Once the pressure comes down, keep a pan, heat a spoon of oil. Allow mustard to splutter. Then pour the pressured content and add sugar, boil it until the sugar melts down.

Note: Sorry, for the bad image clarity :(

    Sending this to Akila's Event - Dish name starts with R

Celebrating Century with Fish Fry

     Huh, am in a great bliss !!! Crossed so many hard stones to reach this "Wonderful Century". Now i feel like huuuuuuuuuuuuuuhhhhhhhhhhhhh finally reachedddddd :) Feeling great to see the "100" in "Manage Post" under Admin section. Its all b'cos of ur encouragement in the form of comments. In this wonderful moment, i would like to thank each and every bloggers. Thanks u so much friends. With this jouful note, thought of treat you by posting non-veggie recipe, which is considered as all time favorite for all non-veggie ppl. Veggie ppl    E X C U S E M E !!!! :(


Image Source: Google

INGREDIENTS
Salmon fish fillets - 4 Nos.
Oil - To deep fry

To Marinate:
Red chilly powder - 1 1/2 spoon
Turmeric Powder - Pinch
Kitchen King Masala - 1 spoon
Curd - 4 spoons
Besan Flour - 2 spoons
Maida - 1 spoon
Corn flour - 2 spoons
Rice flour - 1 spoon (Optional)
Ginger Garlic Paste - 2 spoons
Salt - To taste



METHOD:
     Mariante the fish fillets by adding all ingredients in "To Marinate" section for 1 hour. Keep a frying pan, instead of pouring much oil, add required spoons of oil and deep fry the marinated pieces. Soooooooo simple :)

Tomato Rasam

     RASAM, so called "South Indian Gelusil". The main highlight in Rasam is the mashed garlic which we use for tempering. For those tempered and crispy garlic, myself and my brother use to fight always. So tasty it will be when its dipped completely in tamarind syrup. As u ppl know, this is also known as medication food. During medication, this recipe will taste like a poison. Yuckkkkkkkkkk................ Its only during medication, not now right. :) Lets switch over to the preparation.



INGREDIENTS
Soak Tamarind in Water - Lemon Sized
Tomato - 1
Curry Leaf - 1 Twig
Red Chilly - 3 Nos.
Coriander Leaf - 2 Twigs
Salt - To Taste
Hing - Pinch
Pepper Corns - 1 spoon
Cumin Seeds - 1/2 spoon
Mashed Garlic - 5 Nos.
Mustard - 1 spoon
Oil - 1 spoon

METHOD:
     Instead of extracting Tamarind syrup manually, grind the soaked tamarind along with tomato, garlic, pepper corns, cumin seeds and mix the grinded mixture in the tamarind dipped water. Add required salt and water and mix it well. Keep a pan, heat a spoon of oil. Let us splutter the mustards. Add the slited red chillies and curry leaf. Then pour the tamarind syrup mixture. Allow it to boil for 2 or 3 mins. Put off the flame and add coriander leaf and close the pan with lid.

Note: As my hubby is against garlic, so i have grinded it. Add the mashed garlic and fry it, before pouring the tamarind extract. This adds more taste than grinding the garlic.